INSTRUCTIONS

Add two cups of water into the slow cooker. Turn it on high and add the cube of beef bouillon. While that's cooking, cook the sausages and bacon in a frying pan just enough so they're browned (not fully cooked). Drain the sausages and bacon on paper towels to remove excess fat. Cut the bacon and sausages into 1-inch bite size pieces (you could do this before browning if you'd like). Peel the potatoes and cut into chunks (1-1.5" each). Chop parsley and onions.

Once the beef bouillon cube has dissolved, add coarse black pepper (from a pepper mill ideally) and a little salt, then turn the slow cooker to medium and add all ingredients, stirring to make sure the soup base seasons everything and the ingredients are mixed up. (The soup/gravy will increase as the meat starts to cook).

Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.

NOTES

Sweet Italian sausages give it a nice flavor but you can substitute other types of pork sausage. You could potentially add carrots (we don't) if you'd like.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.